Ham Cooking Time Calculator – How Long to Cook Ham
Calculate how long to cook a ham by selecting the type, cut, and size below.
Cooking Time Estimate:
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How Long Do You Need to Cook a Ham?
Everyone loves a thick, juicy slice of holiday ham, but if you’re the host, do you know how long it takes to cook a ham, what kind to cook, or how much ham to prepare per person?
Here we share all the tips, tricks, and times for cooking a ham to succulent perfection and that your guests will love!
PRO TIP: A working meat thermometer will be your ‘magic wand!’ Always place the probe at the thickest part of the ham and away from the bone when checking temps.
Ham Temperature
First things first; the majority of hams sold are pre-cooked and can technically be served cold right out of their can or vacuum-sealed package, including spiral-cuts. However, when warming a pre-cooked smoked ham, low and slow is the way to go: bake at 325 °F (160 °C) to an internal temperature of 145 °F (63 °C).
Pork products are highly susceptible to a variety of harmful bacteria if undercooked. Look for hams with USDA and FDA-inspected labeling that ensure they were prepared properly. Apply the same baking instructions to an uncooked ham: 325 °F (160 °C) to an internal temperature of 145 °F (63 °C).
A resting period of 15 minutes before slicing allows the juices to recirculate back into the meat. Cover the ham with foil to keep it warm, if necessary.[1]
The USDA states that pre-cooked hams that have been vacuum-sealed in an FDA-inspected facility can be eaten chilled. When reheating a smoked ham, bake at 325 °F (160 °C) to an internal temperature of 140 °F (60 °C).
Ham Cook Time Chart
That’s great, but you might still be wondering how long to cook the ham for to reach a safe temperature. These charts will be your go-to for smoked, cooked, uncooked bone-in, boneless, pre-cooked, shank, shoulder, and spiral-cut hams.
The USDA published the following table of cooking times for various types and cuts of ham.[2] The table is available here in both image and table form.
| Cut | Size | Cooking Time |
|---|---|---|
| HOW LONG TO COOK SMOKED HAM (cook-before-eating) | ||
| Whole, bone-in | 10 – 14 lbs | 18 – 20 min/lb |
| Half, bone-in | 5 – 7 lbs | 22 – 25 min/lb |
| Shank or Butt Portion, bone-in | 3 – 4 lbs | 35 – 40 min/lb |
| Arm Picnic Shoulder, boneless | 5 – 8 lbs | 30 – 35 min/lb |
| Shoulder Roll (Butt), boneless | 2 – 4 lbs | 35 – 40 min/lb |
| Bake at 325 °F (160 °C) until the meat reaches an internal temperature of 145 °F (63 °C) – allow to rest 3 min | ||
| HOW LONG TO COOK SMOKED HAM (pre-cooked) | ||
| Whole, bone-in | 10 – 14 lbs | 15 – 18 min/lb |
| Half, bone-in | 5 – 7 lbs | 18 – 24 min/lb |
| Arm Picnic Shoulder, boneless | 5 – 8 lbs | 25 – 30 min/lb |
| Canned ham, boneless | 3 – 10 lbs | 15 – 20 min/lb |
| Vacuum packed, boneless | 6 – 12 lbs | 10 – 15 min/lb |
| Spiral cut, whole or half | 7 – 9 lbs | 10 – 18 min/lb |
| Bake at 325 °F (160 °C) until the meat reaches an internal temperature of 140 °F (60 °C) | ||
| HOW LONG TO COOK FRESH HAM (uncooked) | ||
| Whole leg, bone-in | 12 – 16 lbs | 22 – 26 min/lb |
| Whole leg, boneless | 10 – 14 lbs | 24 – 28 min/lb |
| Half, bone-in | 5 – 8 lbs | 35 – 40 min/lb |
| Bake at 325 °F (160 °C) until the meat reaches an internal temperature of 145 °F (63 °C) – allow to rest 3 min | ||
References
- U.S. Food and Drug Administration, Safe Minimum Internal Temperatures, https://www.fda.gov/media/107000/download
- Food Safety and Inspection Service | USDA, Hams and Food Safety, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/hams-and-food-safety